So the husband says, and I quote, “This is the best guacamole I’ve ever had.” And the man eats a lot of guacamole. “Obsession” would not be too strong a word for his relationship with guacamole. It is good. I love onions that have been...

This is a really handy little number to have in your repertoire. The brine is started at least the night before and then the chicken just roasts, mostly unattended, for 1 hour and 15 minutes. As I was eating it, it occurred to me that this is really fried chicken...

It’s recipes like this that make me wonder why anyone would buy a jar of congealed hydrogenated oil, corn syrup, and stabilizers calling itself “Alfredo sauce.” This is almost as easy as opening that jar. This recipe was featured in an article by...

I chose both of these recipes because I wanted to make two things and didn’t have a lot of time. And, as you may remember, the word “maple” almost always stops me in my tracks. So let’s start there. What a hit these were. Even my...

This is, by far, the weirdest stir-fry dish I have ever made or heard of. Part of the reason I decided to make it was because it was so intriguing in its improbability. Had the normally sane and rational Mark Bittman taken leave of his senses? Was the date on this...

There’s something really fun and somewhat risky about making a recipe from 1875. How do you even translate something that was probably made on a wood-burning stove to modern-day equipment? And didn’t people have very different tastes back then? I mean,...